This is truly an elegant dish with just a hint of meat in the sauce.  Of course if you want a truly vegetarian dish, then leave out the prosciutto.  However, it does kick it up to another level!  Notice that the eggplant is not fried, but baked.  Another plus for this delicious dish.  You could cut back on the cheese by using shredded mozzarella, but I love the flavor with the fresh slices.  I have a cheese slicer, but you can by it pre-sliced.  I like to make my own breadcrumbs from a loaf of hearty white bread by pulsing the torn bread pieces in a food processor and then spreading them on a shallow baking sheet and toasting them in the oven for about 15 minutes.  After they cool, I divide the crumbs in half and put them in a zip-loc freezer bag, taking as much air out as possible and throw them in the freezer.  They will last for many months.  You just need to take out what you need for a dish and throw the rest back in the freezer.  I like to season my own as you can see, however, I can’t give you any exact measurements of the seasonings and dry herbs.  I just shake on the seasonings and herbs and toss to mix.  Sometimes I use a bit of Parmesan cheese, also.  Why sherry, instead of red wine in the sauce you might ask?  It has been found that when sherry is added to beef broth or red sauce it enhances that umami, or savory flavor of the meal.  Some people describe it as a “meaty” after-taste.

Eggplant Parmesan

 2-3 large eggplants sliced 1/4 inch thick

3 whole eggs and 2 egg whites whisked

4-5 C breadcrumbs regular and panko (seasoned with thyme, oregano, garlic powder, and paprika) or get Italian breadcrumbs

Olive oil

24 oz. mozzarella cheese sliced

1 C Parmesan cheese

2 good jarred spaghetti sauce or your own

3T sherry

6 slices prosciutto shredded

 

Preheat oven to 400*.  Dip slices into the egg mixture and then into breadcrumbs, coat well.  Grease a cookie sheet with olive oil.  Arrange the eggplant in one layer on the sheet and drizzle each piece with oil.  Bake in the oven for 15 minutes.  Check that the slices are golden brown, turn and then bake for another 10 minutes. While the eggplant is cooking, sauté the prosciutto until crisp. Set aside on paper towels.

Spread a layer of sauce mixed with the sherry in the bottom of a baking pan (13x9x3).  Place the eggplant side by side.  Top with a slice of mozzarella. Scatter some prosciutto.  Repeat layering.  Top with Parmesan cheese and bake for about 30 minutes.